Lemon Basil Quinoa Salad

Lemon Basil Quinoa Salad

I found this recipe one day while trying to figure out what more I could do with one of the "super foods", Quinoa.  It sounded Amazing and I had to try it.  As usual, I substituted and made due with what I had on hand in the house.  I was also trying to utilize another "super food", Kale which I happen to have a massive amount of in my tiny fridge.  I ended up sautéing the kale with some garlic, salt, pepper, and a little bit of butter, it was pretty tasty and very simple to whip up.  Here's the recipe for the salad:

Lemon Basil Salad

Dressing:

2.5 Tbsp Lemon Juice

2 Tbsp Olive Oil

1 Tbsp Orange Muscat Champagne Vinegar

1.5 Tbsp Chopped Fresh Basil

Salt

White Pepper

Garlic Powder

Salad:

1/2 Cucumber, diced

8 oz Black Olives, sliced

1/2 Red and Yellow Pepper, diced

16 oz (1/2 Clam Shell) Baby Kale, sautéed

4 green onions sliced

1 cup uncooked quinoa

Mix dressing together and set aside

To cook the quinoa; rinse in a pot and drain excess water, add 1 cup water or broth for every 1/2 cup of  quinoa.  Boil until all the water is absorbed the remove from heat and cover for 15 minutes.  Once it is cooked you can add it to the veggies and add the dressing and mix.  I like to refrigerate it for at least a few hours before serving, so that the flavors can mix and meld.  You don't have to though. I can't wait sometimes because it smells so good.

There are so many variation you can make with this recipe, mix and match to figure out what you like best.  Here is a list of variations you can use it the recipe.  Enjoy experimenting with different ingredients! 

Variations:

For the dressing:
Use Cilantro or Parsley instead of Basil

Add Fresh Lemon Zest

For the salad:
Omit the Kale and add sautéed Spinach instead

Add Chopped Avocado
1 Can Garbanzo Beans, rinsed
1 Can Corn, rinsed
1 Stalk Celery, diced
1/2 Red Onion, diced
Add Crumbled Bacon
Add Feta or Blue Cheese

*The original recipe I found was posted on: The Garden Grazer